Creamy Mushroom Soup
Ingredients
Main Ingredients
Canned mushrooms (drained)
3000 g
Onion (diced)
200 g
Garlic (minced)
15 g
White wine
120 ml
Vegetable stock
1000 ml
Cream
250 ml
Thyme
5 g
Bay leaf
2 pcs
Salt
8 g
Black pepper
3 g
Instructions
Prepare ingredients
Drain canned mushrooms. Dice onion and mince garlic.
Sauté aromatics
Heat oil in a pot and sauté onion until translucent. Add garlic and cook until fragrant.
Add mushrooms
Add drained mushrooms and cook for 3-4 minutes until slightly browned.
Deglaze (optional)
Pour in white wine (if using) and simmer until mostly evaporated.
Simmer soup
Add vegetable stock, thyme, bay leaf, salt, and pepper. Bring to a boil then simmer for 15 minutes.
Blend partially
Remove bay leaf. Use an immersion blender to partially blend the soup for a velvety texture, leaving some mushroom chunks.
Finish with cream
Stir in cream (or dairy-free alternative) and heat gently without boiling. Adjust seasoning if needed.
Serve
Ladle into bowls and serve hot. Garnish with fresh thyme if desired.
Storage
Reheat gently to avoid separating cream. Add a splash of stock if too thick after storage.
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